LV11419B - Glazed cream cheese - Google Patents

Abstract

This invention can be used in dairying, namely for producing curd cheeses. The proposed curd cheese consists of a curd mass to which vanilla can be added, as well as chocolate glazing; in addition, one or several of the following additives can be added to the sweet curd mass: raisins, marmalade, candied fruit, nuts, fresh or dried fruit or berries, various processed fruit or berry products, aromatic nutritive essences, aromas and nutritive paints; the ingredients are distributed in the following mass percentages: sweet curd mass - 75-99.8; taste additive 0.2-25.

Description

GLAZED Curd Cheese

The invention relates to the dairy industry, and more particularly to the production of curd cheeses.

High-calorie sweet curd cheeses (1) containing curd, butter, sugar and flavoring additives (raisins, nuts, cinnamon) are known.

However, despite their high fat content (40%), these sweet curd cheeses are not homogeneous, have a specific consistency, are as if they are washed by mouth and are difficult to swallow.

The closest to the present invention is the glazed curd cheese Baby (2), which consists of a sweet curd mass with vanillin and chocolate glaze.

However, this cheesecake has a poor organoleptic quality.

The technical object of the invention is to diversify the taste and improve the organoleptic properties of glazed curd cheese.

In known glazed curd cheese, containing vanilla and chocolate glaze, one or more of the following flavoring additives are added to the sweet curd: raisins, marmalade, sugars, cocoa, nuts or fresh berries, various preparations of fruit or berries, food essences, flavorings and food coloring matter by weight:

sweet curd mass 75 ... 99.8 flavors 0,2 ... 25

The curd cheese is offered with good organoleptic properties and a very varied taste, depending on the flavoring additives added. It has a high nutritional value due to both cottage cheese and additives (nuts, raisins, fruit or berry products, etc.)

Example 1:

Glazed curd cheese contains sweet curd mass and chocolate glaze.

Raisins and sugars with added vanilla added to sweet curd mass at the following proportions, kg: sweet curd weight 90 raisins 5 sugars 5

The sweet curd is mixed with the raisins and sugars added. Then, form the cheeses and glaze them with chocolate glaze.

In this and the following examples, the weight of the components given in 100 kilograms of finished curd corresponds to the content by weight of the components. 2-9 The glazed curd cheeses described in the example also consist of a sweet curd mass with the addition of flavoring additives and chocolate glazes. Glazed curd cheeses are made analogously to Example 1.

Example 2:

Sweet curd mass (without vanillin additive) addition of nut essence at the following component ratios, kg: sweet curd mass 99.8 nut essence 0.2

Example 3:

Sweet curd mass (without vanilla additive) additionally vanilla essence and marmalade at the following proportions, kg: sweet curd mass 90 marmalade 9.9 vanilla essence 0.1

Example 4

Sweet curd mass (without vanillin) added cinnamon and cocoa at the following proportions, kg: sweet curd mass 95 cinnamon 2 cocoa 3

Example 5

Peach jam is added to the sweet curd mass (with vanillin added) at the following proportions, kg: sweet curd mass 75 peach jam 25

Example 6

Chopped hazelnuts and dried apricots additionally added to sweet curd mass (with vanillin) at the following component ratios, kg: Sweet curd mass 88 Chopped hazelnuts 5 Dried apricots 7

Example 7

In addition to sweet curd (without vanillin additive), Tuttysaus natural strawberry additives and red food coloring are added at the following proportions, kg:

sweet curd mass 93 dry natural strawberry additives 6.9 red food coloring 0.1

Example 8

Fresh crushed plums added to sweet curd mass (with vanillin) at the following component ratios, kg: Sweet curd mass 90 Fresh crushed plums 10

Example 9

Blackcurrant syrup is added to sweet curd mass (without vanillin additive) at the following component ratios, kg: sweet curd mass 94 blackcurrant syrup 6

In all cases, the glazed curd cheeses have good organoleptic characteristics and are very diverse in taste and nutritional value.

SOURCES OF INFORMATION USED IN THE EXPERTS

1. Collection of Technological Instructions for the Production of Dairy Products, R .: LSSR Ministry of Meat and Dairy Industry, 1968, I. 138-139.

2. Latvian RS 970-90. Cheesecakes 1. Annex. Technological instructions for the production of cottage cheese. R., 1990, 1.16, 21-25 (prototype).

Claims (1)

INVENTION FORMULA Glazed curd cheese, containing vanilla and chocolate icing, is characterized by the addition of one or more of the following flavoring additives to the sweet curd: raisins, marmalade, sugars, cocoa, nuts, or dried fruits or berries, various products processed from fruit or berries, flavored food essences, flavorings and food colorings by ratio: sweet curd mass 75 ... 99.8 flavors 0,2 ... 25